Tagliolini with clams and spinach

"De gusto in show", entitled "Tagliolini vongole e spinacio" Fresh pasta tagliolini with clams and wild spinach.
Show cooking with regional fish products, organised by Chef Marinella Ferigo (President of the Unione Cuochi F.V.G.), in collaboration with the Venezia Giulia Chamber of Commerce.
At the end of the show, free tasting.

Reservation compulsory max 32 seats - for info: 0481-095487

Introducing the Chef... "From a young age, Marinella Ferigo has worked in the tourism sector, and specifically in hotel hospitality, so in 2002 she began, as Chef Patron of the Ristorante ai Celti in Gemona del Friuli, to gain experience in the catering sector. The skills she gained in the sector, her positive character, and a strong sense of belonging to the group led her in 2018 to take on the role of President of the Unione RegionaleCuochi del Friuli Venezia Giulia, a role she still holds today."

Go to recipe ⇒ Tagliolini with clams and spinach